Susceptibility of Lactobacillus pentosus strains isolated from fermented products to streptomycin and kanamycin

International Food Research Journal

Volumn 20, Issue 4, 2013, Pages 1927-1931

  Han, J H ^a   Li, X F ^a   Gao, W H ^a   Walczak, P ^c   Zhang, B L ^b   Jia, Y M ^a  

^a HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b BEIJING FORESTRY UNIVERSITY   (China)

^c LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Antibiotic sensitivity; Kanamycin; Lactobacillus pentosus; Streptomycin

Indexed keywords

EID: 84884693576     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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